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125g corn kernels (frozen is fine)
500ml almond milk
500ml vegetable stock
1 medium brown onion, finely diced
2 large cloves of garlic, crushed
100g plain flour
2 tsp onion powder
2 tsp garlic powder
250g vegan cheddar, grated (we use Angel Food)
250g vegan mozzarella, grated (we use Angel Food)
extra vegan cheese to garnish
Put a large pot of water on to boil. Cook pasta to packet directions.
Just before it is cooked, add corn.
Drain and cool to avoid the pasta cooking any further.
Heat vegetable stock and almond milk until just about boiling.
In a pot, melt margarine and add onions and garlic. Saute on a low heat.
Add flour and mix to form a roux. Cook for one minute. Add garlic and onion powder and mix well.
Using a ladle, slowly add the stock and milk to the roux, stirring constantly to ensure the sauce is smooth. When it thickens add more stock and repeat until the liquid is finished.
Let it simmer for 20 minutes, stirring occasionally until it is cooked. Add salt and pepper to taste and take off heat.
Mix in the vegan cheeses and stir until melted through the sauce.
Add cooked pasta and corn and mix thoroughly.
Serve in a dish of your choice, sprinkled with cheese and grilled until golden and crunchy.
Recipe requested by Nicola Pye, of Dunedin. Recipe provided by Watson's Eatery.
If you have enjoyed a dish at an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 517, Dunedin, or email email@example.com, including your name, address and a daytime telephone number, and we will request it.